recipes

[Guest guest]

Hey, folks - I am on a list that is primarily RNY people, but there were

recipes on it I thought maybe you might want to try out, too......

How about a sugar free pumpkin pie, pumpkin soup or pumpkin pudding recipe?

>

Here you go...

Pumpkin Pudding recipe...

1 - 15 oz can of Libbys Pumpkin

1 cup of skim milk

1 small box of sugar free instant butterscotch or vanilla pudding

1 teaspoon of pumpkin pie spice

3 packets of Splenda

Wisk the above ingredients together. Chill and serve with a dollop of fat

free Cool Whip.It's like pumpkin pie without the crust!

Pumkin Cookies

3/4 Cup canned pumpkin puree (look for sugar free kind) or make your

own

3/4 Cup packed brown sugar twin

1/2 Cup + 2 Tbsp nonfat plain yogurt

1 tsp vanilla extract

1 Cup raisins

2 Cups cake flour

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground allspice

1/4 tsp ground nutmeg

Preheat oven: 350 F line 2 baking sheets with parchment or coat with

non-stick spray ... In a large bowl, whisk together pumpkin, sugar,

yogurt,

and vanilla. Stir in raisins. In a medium bowl, stir together

remaining (dry) ingredients. Add the dry ingredients to the wet and mix

just until blended.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing

cookies about 4 cm apart. Bake for 15 minutes, until they seem firm.

Transfer cookies to a wire rack to cool. Makes 3 dozen cookies.

Storage: no-fat-added cookies do not store well. They become stale

quickly

and stick together if stacked. As soon as they are cool, wrap the cookies,

layers separated by waxed paper, and freeze. To serve, simply let them

thaw

to room temperature.

Notes: Because there is no fat to help them spread, the cookies will be

kind of lumpy. These look a little funny (and don't really brown because

there is no fat) but they taste very good.

Holiday Pumpkin Pie

Ingredients for Pie Shell:

1/2 Cup almond flour

1/4 Cup macadamia nut flour

1/4 Cup pecan meal

1/4 Cup Splenda

1 Pkt Sweet-N-Low or Cyclamate (mixing sweeteners gives a sweeter,

synergistic effect!)

4 Tbsp butter - melted

Ingredients for Pumpkin Filling:

1 can Pumpkin (not " Pie Filling " - it has sugar!)

1/2 Cup Splenda

1 Tbsp Brown Sugar Twin

2 Eggs - beaten slightly

3/4 Cup Heavy Cream

1 tsp Vanilla Extract (Use high quality unsweetened!)

1/2 tsp. salt

1 tsp Cinnamon

1/2 tsp Cloves

1/2 tsp Nutmeg

1/8 tsp Ginger

1/2 tsp Cardamom or Allspice (optional)

Prepare pie shell: Melt butter in a small bowl. Add ground nuts and

sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch

pie

plate and refrigerate until firm.

Preheat oven to 350°F. In large bowl, mix all filling ingredients in the

order given. Use your own judgement about spices - some like a more

cinnamon-y mix and others like less. This is your call, but amounts listed

result in a rich, aromatic " classic " mix. You can also adjust sweetness to

your own taste (if you're using the Canadian cyclamate based Brown Sugar

Twin

you'll get better, sweeter results than from the American sacharine based

version.) Pour mixture into prepared pie shell and place in preheated oven

until center tests done (about 45-55 minutes - ovens vary.) Allow to cool

completely before serving.

This pie must be kept refrigerated (no sugar to act as a preservative), but

this pie is amazingly delicious!! Top with artificially sweetened real

whipped cream if you like (I do!) This pie is at its best the 2nd day!

Makes 8 servings. 8 carbs per serving (allowing for fiber.)

Bowen

http://www.angelfire.com/ok3/vbowen2

and another list that sounds like a good one <A

HREF= " http://groups.yahoo.com/group/Sweets_With_Splenda " >Yahoo! Groups :

Sweets_With_Splenda</A> and a cookbook I think written by the woman who

posted the recipes?

<A HREF= " http://www.angelfire.com/ok3/VBowenCookBook " >'s Recipes

for Gastric Bypass Patients</A>

http://www.angelfire.com/ok3/VBowenCookBook